1 medium leek, thinly sliced
1/2 medium red pepper, roughly chopped
2 carrots, sliced
3 small potatoes, cubed
3 small cloves of garlic, crushed
1 chicken portion, cubed
200g or 1/2 tin tomatos
1 chicken stock cube dissolved in 1/2 cup hot water
3 sprigs of rosemary
slug of red wine
salt and pepper
In a large saucepan add all the ingredients and mix together.
Bring to the boil and then simmer over a low heat for around 1 hour until the chicken is cooked and the vegetables are soft.
Once the leaves have fallen off the rosemary stems remove the stems from the pot.
I like to serve this over a portion of calabrese.